"Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup."
- In a large pot over medium heat, cook onions in butter until translucent.Stir in leeks, potatoes, water, thyme and the ham bone.Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor.Return to pot, stir in cream, salt and pepper, heat through and serve.
Per Serving: 382 calories;22.8 g fat;42.1 g carbohydrates;4.4 g protein;71 mg cholesterol;104 mg sodium.Full nutrition
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